The Best Chocolate Sheet Cake Ever
Ree Drummond's chocolate sheet cake recipe is a rich dessert made with mostly pantry staples. It's topped with warm, fudgy frosting and sprinkled with pecans.
Ingredients
- 2 c.all-purpose flour
- 2 c.sugar
- ¼ tsp.kosher salt
- 1 c.butter
- 4 tbsp.(heaping) cocoa powder
- 1 c.boiling water
- ½ c.buttermilk
- 2eggs, beaten
- 1 tsp.baking soda
- 1 tsp.vanilla extract
- ½ c.plus 6 tbsp. butter
- 4 tbsp.(heaping) cocoa powder
- 6 tbsp.milk
- 1 lb.(minus 1/2 c.) powdered sugar
- ½ c.finely chopped pecans
Directions
- 1
In a mixing bowl, combine the flour, sugar, and salt.
- 2
In a saucepan, melt the butter. Add the cocoa, stirring to combine. Add the boiling water and allow the mixture to boil for 30 seconds; turn off the heat. Pour the cocoa mixture over the flour mixture, and stir lightly to cool.
- 3
Pour the buttermilk in a measuring cup and add the beaten eggs, baking soda, and vanilla. Stir the buttermilk mixture into the butter/chocolate mixture. Pour into an 18-by-13-inch sheet cake pan and bake at 350°F for 20 minutes.
- 4
While cake is baking, make the icing: In a saucepan, melt the butter. Add the cocoa, stir to combine, and turn off the heat. Add the milk, vanilla, and powdered sugar, stirring together. Add the pecans, stir together, and pour over the warm cake. Cut into squares, eat, and totally wig out over the fact that you've just made the best chocolate sheet cake. Ever.